Tag: Food Dessert

Cinnamon Roll
June 3, 2025

Cinnamon Roll

Few things fill a home with warmth and comfort quite like the scent of homemade cinnamon rolls baking in the oven. This sweet treat is a cherished favorite, often made as a weekend surprise for the family. The excitement it brings is unmistakable sometimes even …

Breakfast, Desserts, Sweet Treat
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by CookDiaries
Golden Mango Cake
March 15, 2025

Golden Mango Cake

An elegant dessert that’s as beautiful as it is refreshing, this tropical mango mousse entremet combines the brightness of mango and passion fruit with delicate almond sponge, silky mousse, and a glossy mirror glaze. With its vibrant color and refined layers, it’s perfect for impressing …

Desserts, Sweet Treat
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by CookDiaries
Strawberries & cream bread & butter puddin
November 8, 2024

Strawberries & cream bread & butter puddin

Try this summery twist on a classic pudding packed with juicy strawberries, or swap for your seasonal berry of choice

Ingredients:

  • 1 tbsp salted butter , softened
  • 300ml double cream
  • 250ml whole milk
  • 4 eggs
  • 2 tsp vanilla bean paste
  • 50g golden caster sugar
  • 5 tbsp strawberry jam
  • 10 slightly stale white bread , crusts removed
  • 150g Morrisons Strawberries , roughly chopped
  • 2 tbsp demerara sugar
  • single cream , to serve

Directions:

  • Butter an ovenproof dish (ours was 20 cm x 25 cm). You will also need a larger roasting dish that this fits in comfortably. Pour the cream and milk into a small saucepan and bring to a simmer over a low heat.
  • Meanwhile, whisk the eggs, vanilla and caster sugar together in a medium bowl. Pour the hot milk and cream over the eggs, whisking continuously until smooth.
  • Spread the jam on five slices of the bread, then sandwich the remaining slices of bread on top. Cut into quarters diagonally, then arrange into the baking dish, slightly overlapping each other.
  • Pour the custard over the bread and chill for 45 mins. Can be prepared up to six hours ahead. Heat the oven to 180C/160C fan/gas 4. Boil a kettle.
  • Sprinkle the pudding with the chopped Morrisons Strawberries and demerara sugar, then lower into the larger roasting dish. Pour the just-boiled water from the kettle into the larger dish until it comes halfway up the sides of the pudding tin. Carefully put in the oven and bake for 35-45 mins until golden, puffed up and juicy.
  • Carefully remove the pudding from the larger tin and leave to cool for 10 mins. Serve with cold single cream, if you like.

Nutrition per serving:

  • kcal540
  • fat34g
  • saturates20g
  • carbs46g
  • sugars0g
  • fibre2g
  • protein11g
  • salt0.68g
Desserts, Sweet Treat
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by CookDiaries
Ultimate crème brûlée
November 7, 2024

Ultimate crème brûlée

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet Ingredients: Directions: Nutrition per serving:

Desserts, Sweet Treat
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by CookDiaries
Elderflower posset with gooseberries
November 6, 2024

Elderflower posset with gooseberries

Whip up a simple, sophisticated dessert to enjoy with friends al fresco. Topped with gooseberries, it makes a stunning end to a summer menu Ingredients: Directions: Nutrition per serving:

Desserts
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by CookDiaries
Coconut ice cream
November 5, 2024

Coconut ice cream

Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut

Ingredients:

  • 400g can coconut milk
  • 400g can coconut cream
  • 150g caster sugar
  • 50g liquid glucose
  • 2 tsp cornflour
  • shaved coconut or toasted coconut flakes, to serve (optional)

Directions:

  • Tip all of the ingredients, except the coconut flakes, into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 min, then remove from the heat and leave to cool completely, about 1 hr.
  • Pour the cooled mixture into an ice cream machine and churn for 30 mins-1 hr, according to the manufacturer’s instructions. At this stage, it will still be soft. Scrape the churned ice cream into a freezerproof container or loaf tin and freeze for at least 4 hrs or overnight until it is firm enough to be scooped. Will keep frozen for up to three months. Serve in cones or bowls topped with shaved coconut or toasted coconut flakes, if you like.

Nutrition per serving:

  • kcal362
  • fat26g
  • saturates22g
  • carbs29g
  • sugars0g
  • fibre0.2g
  • protein3g
  • salt0.03g

Desserts
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by CookDiaries
Easy speculoos cake
October 24, 2024

Easy speculoos cake

Love speculoos biscuits? Transform them into this cake, which also makes the most of speculoos spread in the icing. It’s sure to be a family favourite! Ingredients: Directions: Nutrition per serving:

Sweet Treat
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by CookDiaries
Mini hasselbacks with soured cream, dill & pink pickled onions
October 11, 2024

Mini hasselbacks with soured cream, dill & pink pickled onions

Top these mini hasselbacks with soured cream, pink pickled onions and dill for easy finger food. They’re ideal for parties and buffets Ingredients: Directions: Nutrition per serving:

Appetizers
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by CookDiaries
Small-batch Chocolate Chip Tahini Biscotti
May 29, 2024

Small-batch Chocolate Chip Tahini Biscotti

Small-batch Chocolate Chip Tahini Biscotti a delightful twist on the classic biscotti, blending nutty tahini with melty pockets of chocolate in every crisp bite. The rich sesame flavor adds a subtle creaminess that perfectly complements the sweetness of the chocolate chips, making each piece both indulgent and sophisticated. Baked in small batches for extra freshness, these biscotti are ideal for dunking into coffee or enjoying on their own as a satisfying treat.

Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Servings: 8 servings

Ingredients

  • 1 flax egg sub 1 large egg beaten
  • 3 tbsp tahini, or other drippy nut/seed butter (48 g)
  • 1/4 cup sugar (48 g)
  • 1/2 tsp vanilla extract
  • 1 cup + 2 tbsp flour (135 g) gf all purpose if desired
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips (45 g)

Instructions

  • Preheat oven to 375F and line a cookie sheet with parchment.
  • In a medium bowl, combine flax with water and let it thicken 10 minutes.
  • Add tahini, sugar, vanilla and mix until well blended.
  • In a separate bowl whisk together flour, baking powder, salt. Stir this into the wet ingredients until a heavy dough forms.
  • If it’s still sticky add more flour 1 tbsp at a time. Fold in chocolate.
  • Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
  • Press down to about 1/2 inch thick.
  • Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
  • Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
  • Let biscotti cool completely and enjoy!

Notes

  • To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
  • We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I’ll bet they’ll stay fresh a few days at least!

Nutrition

Calories: 155kcal |
Carbohydrates: 25g |
Protein: 3g |
Fat: 5g |
Saturated Fat: 1g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 1g |
Trans Fat: 0.01g |
Sodium: 132mg |
Potassium: 52mg |
Fiber: 1g |
Sugar: 10g |
Vitamin A: 16IU |
Vitamin C: 0.3mg |
Calcium: 49mg |
Iron: 1mg |

Biscotti
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by CookDiaries
Blood orange & dark chocolate madeleines
May 2, 2024

Blood orange & dark chocolate madeleines

Best enjoyed warm from the oven, these delicate madeleines offer a perfect balance of rich dark chocolate and the vibrant, citrusy brightness of blood orange. Each shell-shaped bite is dipped in smooth chocolate and lightly dusted with blood orange powder, creating a dessert that’s both …

Desserts, Sweet Treat
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by CookDiaries